Journal of Food Processing & Technology

Oluwatosin B Ogunsanwo

Publications

• Research Article
  Analysis of Nutrient, Fungal and Aflatoxin Compositions of Ogi Processed with Stored and Fresh Maize
  Author(s): Gbolagade S Jonathan, Oluwatosin B Ogunsanwo and Michael D AsemoloyeGbolagade S Jonathan, Oluwatosin B Ogunsanwo and Michael D Asemoloye
  
  Ogi is a gruel that is widely consumed throughout Nigeria. Stored maize is often used in processing this fermented product while fresh maize is used in some cases. In this study, the incidence of fungi and aflatoxin at different stages of ogi production using stored and fresh maize was investigated. Samples of stored and fresh maize were collected from different points in the market and processed into ogi in the laboratory. Fungi were isolated at different stages of ogi production i.e. maize, steep water, and ogi samples. The incidence of each fungus was determined while their overall percentage incidence was determined at the end of production. Aflatoxin contents (AFB1, AFB2, AFG1, and AFG2) of the samples were analyzed using Thin Layer Chromatography (TLC) using AOAC procedures while their nutrient was analyzed using AOAC method. The pH and TTA of the samples were also determined. T.. View More»
  

  Abstract PDF